Corn Dodger

Ingredients

• One bowl of Indian meal
• three tablespoonfuls molasses
• one tablespoonful flour
• two eggs

Method

1. 1

   Drop off the end of a spoon (pieces the size of a walnut) and fry in hot fat, same as crullers.

Nutrition per serving

As published

This recipe was extracted from Kirmess cook book (1907), page 140. The excerpt below is the record exactly as published.

two eggs, one-half cupful of sugar, one cupful of sweet milk, one cupful of sour milk, a pinch of salt, one teaspoonful of baking soda (scant), one and one* HOT BREADS. 329 half cupfnls of yellow Indian meal and one-half cup- ful of flour; pour the mixture into a spider containing two tablespoons melted butter and pour into the middle^ wiliiout stirrings one cupful of cold sweet milk. Bake in hot oven half an hour. VIRGINIA RICE CORN PONE. Mrs. Edlow Harrison. Two eggs, one-half cup corn-meal (yellow), one ta- blespoonful cooled rice, butter half the size of an egg, one teaspoonful baking powder, one cup milk, pinch of salt. Divide meal, scald half with water hot enough to mix, then add butter and salt, beat eggs, stir in the rice, add the milk, lastly mix baking powder in dry meal and stir all together. Have the dish hot, with a little melted butter before pouring in batter; bake half an hour. CORN BREAD. Mrs. Elgin M. McBumey. One-quarter cup of sugar, two large tablespoonfuld of butter, two eggs, one-half teaspoonful of salt, two teaspoonfuls of baking powder. Cream butter, eggs and sugar together. Add one coffee cup of yellow meal and one coffee cup of wheat flour, sifted; and one cup of milk. Bake twenty minutes. OORN BREAD. Mrs. W. V. Toffey. One cupful of flour, three-fourths cupful of com- meal, one cup of milk, two eggs, piece of butter (size of an egg), pinch of salt, one heaping teaspoonful of baking powder. Mix thoroughly the dry ingredients before adding milk and eggs; bake twenty minutes in hot oven. 330 KIRMESS COOK BOOK. CORN DODOEBS. Mrs. C. W, Cropper. One bowl of Indian meal — Bcald it — ^three tablespoon- fids molasses^ one tablespoonf ul flonr, two eggs. Drop off the end of a spoon (pieces the size of a wdnut) and fry in hot fat, same as crullers. POPOVERS. Table Talk. Break three eggs in a bowl and with a fork beat them just enough to barely mix and break their string- iness, add one pint of milk and stir. In a second bowl mix together one pint of sifted flour and a half tea- spoonful of salt To the dry mixture add a portion of the liquid, a little at a time, stirring until sufficient has been added to make a batter. Beat hard until the batter is smooth, then gradually add the remainder of the liquid and strain the now very thin batter. Have deep earthen cups or gem pans well greased. Fill them nearly full with the liquid, then place in a slow oven. Bake fully fifty minutes. If the oven is too hot at first they will puff up before the sides are sufficiently stif- fened and as a consequence coUapse. When done they should be more than twice their first size, quite hollow and light as a feather when lifted in the hand. POPOVERS. Mrs. James Fleming. One cup milk, two eggs, a pinch of salt, flour enough to make a very thin batter. Bake in cup tins in a quick oven. SALLY-LUNN. Mrs. Ulamor Allen. One tablespoonful of sugar, one tablespoonful of butter, two eggs, mix well together, one-half cup milk HOT BREADS. 331 (sweet), pinch of salt, two teaspoonf uls of Boyal bak- ing powder in one and one-half cups of floor. Bake fifteen minutes. 8ALLT-LUNN. Mertie, Mrs. Gould's Cook. CORRECTIONS. Pace 331— Sally Lunn, by Mrs. Gould's cook. One-half cut> of butter, one^ half cup of sugar ghould be used, and not the com meal and bofliug water giveu In recipe. Southern Beaten Biscuits, by Mrs. Walter H. Jones. Bhould rmd one teacupful of cold water, not one teaspoonful. Batter Bread, by Mrs. Walter H. Jones, $hould read while the meal is cooling, not cooking. Page 339— Griddle Cakes, by Miss Flanagan. To the ingredients given in recipe, add gradually sufficient milk to make a thin batter. USB ROYAL BAKING POWDER. pint of buttermilk and one-half teaspoon of soda. Scald the meal, beat two eggs very light. While the meal is cooking, stir in buttermilk, soda and eggs. Bake in deep dish in a steady oven. TEA BISCUITS. Miss Gladys Linn. One quart flour, one and a half teaspoons salt, two teaspoons baking powder, mix together and then sift, then add two tablespoons lard, about a cup and a half 330 KIRMESS COOK BOOK. CORN DODQEBS. Mrs. C. W. Cropper. One bowl of Indian meal — scald it — ^three tablespoon- fuls molasses^ one tablespoonful flour

Cook this with the app: pantry check, scaling, and the assistant.